Tag: Rye Bread

This recipe is taken from Tomek Lach. He has many extremely good videos on YouTube – they are however in Polish. His videos include ones on yeast, sourdough, bread and pizzas.

I have tried out several recipes and tips.

This recipe is so easy as there is no need to knead – you just need time and patience. It can take up to three days.

You need to have some – zakwas – sourdough starter.

To make this you put 50g of rye flour and 50ml of water into a large glass preserving jar on day 1 and stir, cover and leave for 24 hours. On days 2, 3, and 4 you repeat this. On Day 5 it is ready to use or you can keep it in the fridge – topping up once a week with a couple of spoons of flour and water.

Ingredients – Day One

2-3 tablespoons of zakwas – sourdough starter.

150g of rye flour

150ml of water

Method – Day One

Mix all the ingredients together in a large bowl.

Cover with a shower cap.

Leave for 12 hours minimum (overnight is good)

Ingredients – Day Two

The mixture from day one

200g of rye flour

200g of strong white flour

200ml of water

1 + 1/2 teaspoons of salt

Method – Day Two

Mix all the ingredients into a thick paste.

Get a large loaf tin (often called a 2lb tin).

Use one rectangle of grease-proof paper to line the tin.

Spoon all the mixture into the tin and smooth the top.

Cover again with the shower cap and leave for at least 5 hours – I have found that overnight is good here again.

Put the tin into the cold oven.

Put the oven on to GM7 – 220°C.

Bake for 50 minutes.

Take out and leave for at least 30 minutes before cutting into the loaf as it is still baking.

Variations

Adjust the types of flour – maybe use a light rye if you used a dark one before.

Add 2 tablespoons of seeds into the dough mixture – such as caraway, pumpkin or sunflower.

Add seeds to the top of the loaf.

Note

The bread keeps for several days and is good toasted or you can slice it up and freeze it.

Like this:

I came across this recipe recently which I was told originates in Sweden*.

The recipe makes two loaves and the bread is very soft and tasty.

Boiling water is poured over the rye flour and it is left overnight. This must start the breakdown of some of the starch in the flour to sugars.

I used dried yeast when I made this.

The bread is baked at a lower temperature than many other breads.

Ingredients

For scalding

100g dark rye flour

300ml of boiling water

For the rest

650g strong white flour

1 tablespoon of dried yeast

250ml of water

1.5 tablespoons of salt

Method

Put the rye flour into a bowl and pour the boiling water over it.

Mix this to a stiff paste.

Cover with a cloth and leave overnight.

The following morning, place the plain flour into a bowl and make a well and add the dried yeast followed by 100ml of water.

Cover and leave for around 15 minutes until all the yeast has dissolved.

Add the rest of the water (150ml), the salt and the scalded rye mixture.

Mix everything together well.

Now you need to knead this for around 5 minutes – this can be hard as the dough is sticky – I do this in the bowl for some of the time and then with wet hands I hold the dough up and sort of kneaded it in the air!

Put the dough back into the bowl and covered with clingfilm or a cloth and leave it for around 2 hours.

Divide the dough into two.

Flour your hands and stretch each piece into a rectangle around 2cm in thickness.

You now need to fold the dough into a long loaf.

With the short side facing you, fold this up a third gently onto the dough and then taking the top third pull this down to cover the two layers of dough.

Get a clean tea towel, flour this and using a cake lifter place the loaf on this and cover it with the rest of the tea towel.

Repeat this for the other loaf.

Leave the loaves to rest for around 1 hour.

Pre-heat the oven to GM8 – 230°C.

Use rye flour to flour two small baking sheets.

Place each loaf onto a prepared sheet and place them side by side in the oven.

Turn the temperature down immediately to GM4 -180°C.

Bake for 40 minutes.

Remove and leave to cool on a wire rack.

Variations

Add 1.5 tablespoons of caraway seeds to the dough mixture.

Divide the dough into 4 pieces and shape them into cobs.

Change the proportions to use more rye – I used 200g of dark rye & 550g of strong plain flour & an extra 100ml of boiling water for the overnightscalding & baked the loaves in long loaf tins after shaping the dough.

Tea plate is by Taylor and Kent of Longton

*Polish – Swedish Connections

The Polish King Zygmunt III Waza (1587 – 1632) was the son of King John III of Sweden and Katarzyna Jagiellonka (daughter of King Zygmunt I Stary (the old) of Poland). He was also the King of Sweden from 1592 – 1599.

Potop – The Deluge – was a period of invasion and war with Sweden in the mid 17th Century.

Szwed – The Swede is a very common surname in Poland . One of my father’s best friends had this surname.

There are 72 ferry sailings a week from Polish Baltic ports to Sweden.

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Like this:

Having made a super sour dough rye bread , I now thought I would have a go at one using baker’s yeast as this is a quicker option.

Only rye flour is used which does make it a harder to handle dough.

Ingredients

500ml yoghurt & water ( around 1:1 ) at hand heat

1.5 tablespoons of dried yeast

1 teaspoon sugar

100g rye flour

**********

650g rye flour

2 teaspoons of salt

2 tablespoons of caraway seeds – plus extra for sprinkling on top

Method

Day 1

In a bowl mix the yoghurt and water , yeast , sugar and flour.

Leave for a while until it starts to bubble.

Mix the rest of the flour, salt and caraway seeds in a large bowl.

Add the yeast mixture to the flour mixture and mix with a wooden spoon.

Aim for a “wet” mixture, adjusting with water or flour as necessary.

Cover this with a cling film or a cloth and leave overnight.

Day 2

This will make 2 loaves – either two round or oval loaves which you can place on greased baking sheets or you can use small baking tins – shallow ones rather than loaf tins work out best I think – I used a 16 x 27cm mermaid tin.

This dough is very hard to work with – I cut it into two and shape each piece without much kneading and try not to add much extra flour.

Cover and leave to rise – this may take several hours – you do not get much of a rise.

Pre-heat the oven to GM 4 – 180°C.

Brush the top of the loaf with hot water and sprinkle with caraway seeds. You can make 1 or 2 cuts on the top of the loaf.

Whilst experimenting with this recipe I found that if you make the loaf too thick then it can burn on the outside and still be uncooked in the centre.

I found that a flatter loaf and the one in the rectangular tray came out consistently better.

Bake for 50 – 55 minutes – I swap the trays around after 20 -25 minutes.